Shrimp and Artichoke Salad

2½ tbs light mayonnaise 1 tsp lemon juice ½ lb medium shrimp, cooked, peeled and deveined 1 14 oz. jar artichoke hearts 2 tbs minced red onions 2 tbs finely chopped parsley ¼ tsp ground black pepper Combine mayonnaise and lemon juice in a medium bowl, and stir well. Add shrimp and remaining ingredients; toss gently to coat. Cover and chill at least 30 minutes.  Makes about 1 ½ cups.

Fresh Cranberry Waldorf Molded Salad

1 Small pkg. lemon flavored gelatin (3 oz.) 2 cup boiling Water 2 cup fresh cranberries 1 can mandarin oranges 2 large apples 1/2 cup chopped celery 1 cup chopped walnuts or almonds Creamy yogurt dressing (recipe follows) Mix gelatin with boiling water, stirring until dissolved. Chill until thick. Meanwhile, coarsely chop cranberries, chop orange and apple into about 1/4 inch cubes. Mix fruit with thickened gelatin. Add celery and nuts. Spoon into a 6 Cup mold or glass bowl. chill for at least 4 hours or until the next day. To remove salad from mold, dip mold in warm water and wait until salad breaks away from side of mold when gently shaken, about 2 minutes. Invert serving platter on top of mold, Holding tightly together, flip mold over onto platter. Creamy yogurt dressing, Combine 1 Cup nonfat unflavored yogurt, 2 Tbsp. honey and 1 Tbsp. grated orange peel. Chill until ready to use.

Orzo and Shrimp Pesto Salad

1 1/3 cups orzo 6½ tablespoons olive oil 4 tablespoons red wine vinegar 10 marinated asparagus 3 roasted red bell peppers 3 tablespoons pesto 2 tablespoons lime juice 1 tomato, diced 1/2 cup thinly sliced fresh basil Cook orzo to aldente. Heat 1 tablespoon oil in skillet and cook shrimp with 1 tablespoon pesto. Combine remaining pesto, red wine vinegar, lime juice, and remaining oil in a small bowl. Cut shrimp, peppers and asparagus into small pieces. Mix all ingredients together. Season to taste with salt and pepper.

Corn Husker Salad

8 large ears sweet corn 2 large red bell peppers ½ cup vegetable oil ¼ cup cider vinegar 2 tbs lime juice 1 tsp sugar ½ tsp kosher salt 2 15 oz cans black beans ½ cup finely diced sweet onion ¼ cup chopped cilantro Heat 1 Tbsp. oil in pan. Cut corn from cob and add to pan. Cook until browned. In a large bowl whisk together oil, vinegar, lime juice, sugar and salt. Add corn, peppers, beans, onion and cilantro; stir to coat well. Cover and refrigerate at least 30 minutes to allow the flavors to blend. This is best if made one day ahead. Yield: about 10 cups